Recipe: Linguine with Mussels and Mediterranian Vegetables

Makes 8 servings

12 oz. fresh green beans, trimmed and sliced into 1-2 inch pieces
8 oz. basil and garlic linguine
2 T. olive oil
1 med red onion, quartered and sliced
1 med yellow onion, quartered and sliced
2-4 cloves garlic, minced
3-4 shallots, sliced
3 sweet bell peppers, cored, quartered, and sliced
salt and pepper
1 T. fresh chopped sage, basil, or tarragon
2 T. capers
1 14.5 oz. can artichoke hearts in water, drained and quartered
1 14.5 oz. can hearts of palm, drained and cut in 1/2-inch pieces
1 14.5 oz. can black olives, drained
2 14.5 oz. cans fire-roasted diced tomatoes
2 6.5 oz. cans mussels
Parmesan cheese for garnish

1. Boil salted water for pasta and green beans. Cook both together, timing according to pasta instructions so that beans cook for 8-10 minutes. Drain.

2. Heat olive oil in large skillet. Add onions, garlic, shallots, peppers, salt and pepper, herbs, and capers and cook until vegetables are tender, 3-5 minutes.

3. Add artichoke hearts, hearts of palm, olives, tomatoes, and mussels. Cook 3-5 minutes more until all ingredients are heated through and flavors blend.

4. Serve in a bowl, pasta and green beans as the base and the mussels and vegetables spooned generously over the top. Sprinkle with a tablespoon of Parmesan cheese just before serving.

About 400 calories per serving, 99 calories from fat (9 g fat).